In an immersion blender, add a 100g can of tuna packed in olive oil (also add the oil from the can – 160g total weight), 1/3 cup mayonnaise, 1 tbsp capers, 1/2 tsp Italian chilli paste, 1 tbsp water and 1/2 tsp salt. Blend until supersmooth. If too thick, add a bit more water to loosen.

Slice some tomatoes into rounds, drain on kitchen paper. Season with sea salt.

Pour the tonnato sauce onto a serving plate, top with tomato slices, drizzle with olive oil, season with black pepper, and sprinkle with finely chopped parsley.